Pat the chicken thighs dry with paper towels to ensure crispy skin. Season generously with salt and pepper on both sides.
In a small bowl, whisk together minced garlic, lemon zest, lemon juice, olive oil, and a pinch of salt to create the marinade.
Rub the marinade all over the chicken thighs, making sure to coat both sides evenly. Let sit at room temperature for at least 15 minutes to absorb the flavors.
Heat a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down, pressing gently to ensure contact with the pan.
Sear the chicken for 5-7 minutes until the skin is golden brown and crispy, listening for a steady sizzle.
Flip the thighs over using tongs, then reduce the heat to medium. Continue cooking for another 8-10 minutes, until the internal temperature reaches 75°C (165°F) and the juices run clear.
Remove the skillet from heat and tent the chicken loosely with foil. Let rest for 5 minutes to allow the juices to settle and keep the meat tender.
Squeeze fresh lemon juice over the rested chicken thighs and sprinkle with chopped parsley for a fresh finishing touch.
Serve the chicken hot, with the crispy skin on display and the bright, zesty aroma enticing every bite.
